Corn Salsa

I think we can all agree that a good corn salsa is essential if you like to host game days, parties, or casual get togethers with friends, and this one comes together in just 5 minutes with a handful of pantry ingredients! I first made this one a few years back when I had unexpected guests arrive and I wanted to whip up a few quick dips and snacks, and it’s since become a regular in my party repertoire. It’s also really good spooned over grilled meats and salads! 

If you’re looking for appetizer inspiration, I think you’ll also love my cowboy caviar, mini bacon ranch cheese balls, chicken salad pinwheels, taco ranch bites, football dip, BBQ chicken wings, and bacon wrapped smokies!

Ingredients

You’ll find a printable recipe card at the bottom of this post, with ingredients, measurements, and instructions! 

• Frozen corn, thawed — Easy and reliable; just make sure it’s fully thawed and well drained so the salsa isn’t watery.

• Red onion, finely diced — Adds a sharp bite that balances the sweetness of the corn.

• Jalapeños, seeded and finely diced — Brings heat without overpowering; adjust based on your spice preference.

• Fresh cilantro, finely chopped — Adds freshness and that classic salsa flavor.

• Fresh lime juice — Brightens everything and ties all the flavors together.

• Salt — Enhances the natural sweetness of the corn.

• Black pepper — Adds subtle warmth and balance.

• Chili powder — Gives a mild smoky kick without making it spicy.

• Ground cumin — Adds depth and a hint of earthiness.

How To Make Corn Salsa

• Add the corn, red onion, jalapeños, and cilantro to a large bowl.

• In a small bowl, whisk together the lime juice and seasonings. Pour the dressing over the corn mixture and toss until everything is evenly coated.

• Cover and refrigerate until ready to serve. Serve chilled with tortilla chips.

Why This Recipe Works

Sweet corn is the perfect base for this salsa, and the lime juice adds just enough acidity to keep everything bright and balanced. Jalapeños bring heat without overwhelming the other flavors, while cumin and chili powder add subtle warmth and depth. Letting the salsa chill gives the ingredients time to meld, so every scoop tastes fresh, well-seasoned, and intentionally layered rather than thrown together! 

Storage

Store leftover corn salsa in an airtight container in the refrigerator for up to 3 days.

Give it a quick stir before serving, as the juices can settle as it sits.

Recipe Notes

• For extra flavor, you can roast the corn first. Heat a little olive oil in a skillet and sauté the thawed corn until lightly browned and slightly charred before making the salsa.

• Want more heat? Add a pinch of cayenne, use extra jalapeños with some seeds left in, swap in serrano peppers, or finish with your favorite hot sauce.

• Diced avocado is a great add-in if you want a little creaminess and richness.

• Crumbled cotija cheese adds a salty bite and extra texture that works especially well if you’re serving this with tacos or grilled meats.

Serving Ideas

• Serve this corn salsa as a party appetizer with tortilla chips. 

• Spoon it over grilled chicken, steak, shrimp, or fish for an easy way to add flavor without extra sauce.

• Use it as a topping for tacos, burrito bowls, or nachos.

• Add it to salads or grain bowls for a pop of color and a little sweetness.

• It also works well as a side dish for cookouts, potlucks, and summer gatherings.

Common Mistakes To Avoid

This recipe is tried and tested and it’s pretty foolproof, but here are some potential mistakes you’ll want to avoid for the best results: 

• Not draining the corn well: Extra moisture can make the salsa watery. Make sure the corn is fully thawed and well drained before mixing.

• Overdoing the onion: Too much red onion can overpower everything else. Finely dicing it helps keep the flavor balanced.

• Adding too much heat too fast: Start with less jalapeño and add more as you go. You can always make it spicier, but you can’t undo it!

• Skipping the chill time: Letting the salsa chill for a bit helps the flavors come together and taste more balanced.

• Over-seasoning right away: Taste after everything’s mixed, then adjust the salt and lime. Corn naturally releases sweetness as it sits.

Print Recipe

Corn Salsa

This corn salsa is fresh, zesty, and perfect for scooping, spooning, or piling onto just about anything. Sweet corn gets tossed with lime, jalapeños, and simple seasonings for an easy, no-cook recipe that works just as well for parties as it does for topping grilled meats, tacos, and salads.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Appetizer

Servings: 6

Ingredients

• 24 oz frozen corn thawed
• ½ red onion finely diced
• 2 jalapenos seeded and finely diced
• 1 bunch cilantro finely chopped
• 2 limes juiced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon chili powder
• ⅛ teaspoon ground cumin

Instructions

• Add the corn, red onion, jalapeños, and cilantro to a large bowl.
• In a small bowl, whisk together the lime juice and seasonings. Pour the dressing over the corn mixture and toss until everything is evenly coated.
• Cover and refrigerate until ready to serve. Serve chilled with tortilla chips.

It’s easy to make, easy to customize, and somehow works with just about everything you serve it with. Whether it’s part of a party spread or spooned over dinner during the week, it’s the kind of simple recipe you’ll keep coming back to! Have you tried it? I’d love to hear your thoughts and feedback in the comments below, and I’d love to hear how you served it!